Croissants

Homemade croissants - Perfect for breakfast.

This is goin to be a very lengthy process. so stay calm:P

Croissant Dough

3 1/2 cups flour
...1 cup barely warm water
1 teaspoon active dry yeast
1 teaspoon salt
1 3/4 cups cold unsalted butter

Method:
In a medium bowl, mix 1 cup of the flour with the water and yeast just until the lumps of flour are broken up. Set the bowl aside and let rise for 1 hour.

Add the remaining flour, salt and knead the mixture for 1 minute. Cover the bowl with plastic wrap and let rest for 20 minutes.

Knead the mixture by hand for 10 minutes. The dough should be smooth and elastic by the time you finish kneading.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and on a lightly floured surface, roll it into a 9 x 17-inch rectangle. Place the square of butter on the bottom half of the rectangle. You can use your hands to align the dough and the sides of the butter square.

Fold the top half of the rectangle of dough down over the bottom half so the square of butter is now enclosed. Press together the edges of the square to seal in the butter. Use your hands to even out the square.

Gently pound the square with a rolling pin to stretch the dough and the butter in it. Roll the dough into a 9 x 18-inch rectangle.

Repeat the process of rolling the dough into a 9 x 18-inch rectangle, then folding the rectangle into thirds by bringing the bottom up and the top down over it. Use your fingers to make two imprints on the dough to keep track of the fact that you've completed two turns.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll each half of the dough into a 6 1/2 x 20-inch rectangle.

Transfer each large rectangle onto one of the prepared baking sheets and refrigerate for about 20 minutes. You want the dough firm, but not brittle.

The next step is to cut the triangles from the dough that will be formed into individual croissants.(Please look at the picture in the blog.)

Begin to roll the triangles to form the croissants by curling the two sides of the triangle on each side of the slit away from each other.

Arrange the croissants on a sheet pan and cover them with plastic wrap to proof.

Preheat the oven to 375 F.

Bake for about 35 minutes, or until the croissants are puffed and golden brown

Chicken bread

Ingredients for dough

Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.

METHOD FOR FILLING

Heat 2 tbsp butter
fry 1 chopped onion till soft
add 2 tbsp flour with 1 tsp salt,
1 tsp black pepper,
1 tsp all spice,
1 cup milk,
cook till thick,
mix in 1 ½ cup shredded chicken
and add 4 chopped green chilies
and 2 tbsp coriander leaves,
remove and cool filling now roll the dough to a rectangular shape,
snipped the edges sides with scissor on knife,
put filling in the centre and fold each side so they overlap each other the filling will show slightly,
brush top with 1 beaten egg,
sprinkle sesame seeds and
bake on 200 degree C for 25 minutes.
enjoy.........

Lamb minced Pastry

ingredients

*1kg lamb mince
*2 potatoes cubed
*onion,garlic chopped
*turmeric,chilli,cumin,cori​ander powder 1and half tsp each
*garlic & ginger paste 1 TBsp each
*salt
*oil

fry onion garlic in hot oil until little brown.
add all the spices,garlic ginger pastes and mix well until oil separates.
put the mince in it and keep cooking until tender.
add potatoes and keep cooking until it is cooked.
turn off the flame when done and let it cool

pastry ingredients
*3 cups of all purpose flour
*1 sachet of instant yeast
*1 cup warm milk
*1 tsp sugar
*salt
*oil
*egg wash(whisked 1 egg+some milk)

the dough can be made before u start to make the mince mixture so it has time to rise.by the time u finish cooking the mince the dough is ready

add sugar in warm milk and then add yeast and cover for few mins.let it rise.
when it becomes frothy the yeast is ready
in large bowl put flour and salt and some oil.mix together.to this add the yeast and warm milk mixture.mix them all together until they bind and form a ball.cover and leave it for an hour in warm place.

the dough will rise and double in size.knead it softly with ur hand then make portions of small balls ( whatever size u want big or small).

take each ball and roll them in round shape.then i placed it on mould to put the mince filling in.if u dont have mould dont worry.after putting the filling just fold it in half and pince the sides with fingertips.it shud look like half moon.make all the others same way.

place in tray and brush the top with egg wash to give shiny and golden color

bake in oven at 180 c for 15-20 mins or until golden brown color.
I hv used benchtop oven so i had to flip them over half way to brown other side.
enjoy hot with ketchup or sour cream.

Spring roll with Schezwan sauce

Ingredients

For the rolls (pancake)
Sift 3 cups Maida (all purpose flour).
Add salt, to taste
black pepper, to taste
1 tbspoon butter
add a little sugar.
Add as much water as needed to knead it in a dough.
Make chapatis out of it and then semi-cook on a tawa.
Should just turn soft.
keep aside.

Filling:
Take all the veggies you like.
Cabbage, carrot, beans, capsicum, spring onion etc.
All should be shredded or grated length wise (depending on the veggie).
You can also add shredded chicken.

method

In a pan put 1 spoon oil,
all the veggies that of your choice
salt, black pepper to your taste
ajinomoto (optional)
cheese or paneer,
oregano.

Now take some fillings and place it in the pancake and roll it to form a tube like thingy.
Seal the ends with the cornflour paste. The below picture will help you in understanding this process better.

Pictorial tutorial to help you wrap up a Spring roll
Heat sufficient oil,
deep-fry two or three spring rolls at a time turning frequently,
crisp and golden brown.
Drain and place on an absorbent paper and serve hot with Schezwan Sauce
If you are baking it, make the rolls and grill it on 180 degrees for 15 minutes/ untill cooked.
Serve with schezwan sauce